Jalapeño Lime Chicken Soup
Total Time
1 hour 30 minutes
Prep Time
30 mins
Cook Time
1 hour
Rating
4.9 out of 5 stars
(70)
Ingredients
6 servings
- 2 tablespoons olive oil
- 2 jalapeños, ribs and seeds removed, minced
- half of a red onion, minced
- 4 cups water
- 1 teaspoon salt (more as needed)
- 1 pound boneless skinless chicken breasts or thighs
- 2 14-ounce cans white beans, drained (canellini or great northern)
- 1 16-ounce jar salsa verde
- juice of 2 limes
- fresh cilantro, sour cream, and shredded cheese for serving
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Preparation
Chef’s notes
To remove any unwanted chicken fat in the broth after Step 2, pour the liquid through a fine sieve, reserving the liquid. Return the liquid to the pot over medium heat. You can also do this by just scraping across the top to remove any chicken fat.
This is also delicious served with white rice IN it, or as a side. It helps offset the spiciness.
Instant Pot:
Place jalapeños, red onion, water, salt, chicken, beans, and salsa verde in Instant Pot and cook on soup setting for 10 minutes with a quick release. Shred chicken and squeeze juice of 1 lime into the soup. Serve with fresh cilantro, sour cream, and shredded cheese.